Sautéed Chicken of the Woods

This Chicken of the Woods recipe is a simple way to prepare a delectable violent mushroom that has the texture and flavor similar to ( as you may have guessed ) wimp !
Image of Sautéed Chicken of the Woods mushrooms on a white plate against a wooden background. Throughout summer and early on fall, this tasty and abundant fungus can be found in forests throughout most of the state .
For me, but there is nothing quite ampere hearty as chowing down on something that I stumbled upon during a walkabout in nature .
But literal chicken from the woods ? It seems about besides good to be true.

Does This Mushroom Really Taste Like Chicken?

“ Tastes like chicken ” is a platitude phrase frequently voiced to make unusal dishes more palatable to the consumer ( opossum, squirrel, alligator, etc. ) .
however, in the lawsuit of this mushroom, I think the idiom actually applies .
even more than the relish, I think the meaty, ropy texture does do justice to the mushroom ’ south common name .
No, it ’ s not actually chicken…but it is truly tasty .

How To Identify Chicken of the Woods

Thanks to some unique characteristics, Chicken of the Woods is a relatively comfortable wild mushroom to identify .
The fungus is normally very comfortable to spot from a outdistance. Look for a large, bright orange bulk growing on the trunk or at the floor of dying hardwood trees or on large fallen logs .
Image of Chicken of the Woods growing on an oak tree in a forest. The mushroom grows in large shelves that turn from bright orange or yellow at the base to pale scandalmongering or blank at the out edge .
Close up of a Chicken of the Wood mushroom growing at the base of an oak tree. The bottom of the mushroom is lined with bantam pores, making it a polypore. This means that its spores are released from bantam tubes alternatively of gills. bang-up !
Close up of the underside of a Chicken of the Woods mushroom.

Important Notes

  • Never eat Chicken of the Woods raw. Like all wild mushrooms, always cook it well before consuming.
  • Chicken of the Woods can make some people sick. If eaten in large quantities, it can give some people some gastrointestinal distress. If you’ve never eaten it before, sample just a little and wait 48 hours to see how it sits with you.
  • Avoid harvesting Chicken of the Woods that is growing on conifer or eucalyptus trees. There are reports that the mushrooms absorbs toxins from these tree.

As with any foraged food, never eat anything that you can’t 100% positively identify!

How to Clean Chicken of the Woods

start by separating the shelves of the mushrooms so you can access all the nooks and crannies .
Image of mushrooms on a cutting board with a paper towel. then use a mushroom brush to attack any big dirt particles. Afterward, wipe the mushroom wholly clean with a dampen fabric or paper towel .
If the mushroom is peculiarly dirty, I will beginning dunk it in a sink or large bowl entire of water to get any filth ( or creepy crawlies ) off of it. Avoid soaking the mushroom for excessively long however, because it can easily get waterlogged .

How to Make Sautéed Chicken of the Woods

once you have a thoroughly cleaned and dried mushroom, slice or tear it into roughly 1 column inch wide pieces .
Sliced pieces of Chicken of the Woods on a cutting board with a knife.
Heat two tablespoons of olive petroleum in a large, heavy frying pan over medium heat and add the mushroom pieces in a unmarried level .
Pieces of chicken of the woods in a cast iron skillet with olive oil. Cook the mushrooms for about 5 minutes until they start to turn a gold brown .
following, stimulate in some slice shallot and garlic and season everything with a pilfer of ocean salt and black pepper .
Sliced shallot, garlic and chicken of the woods pieces in a cast iron skillet. Cook for another 5 minutes until the shallots are tender, then pour in about 1/2 cup of dry white wine .
Image or pouring white wine into a skillet. Simmer until most of the wine has been absorbed into the mushrooms .
Image of sautéed Chicken of the Woods mushrooms in a cast iron skillet with fresh parsley. finally, arouse in show fresh gamboge juice and chopped parsley. enjoy !






Sautéed Chicken of the Woods

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Cook Time



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  • 2

    tablespoons extra pure olive anoint

  • 1 british pound tender Chicken of the Woods cleaned and sliced into 1/2 ‘ strips
  • 2 shallots sliced
  • 3 cloves garlic sliced
  • 1/2 teaspoon ocean salt
  • 1/4 teaspoon newly cracked black pepper
  • 1/2 cup dry white wine
  • 2 teaspoons clean gamboge juice
  • 2 tablespoons fresh parsley chop


  • Heat the olive oil in a large skillet over medium high heat.

  • Spread the mushrooms out in an even layer in the skillet. Cook until the mushrooms start to slightly brown, about 5 minutes.

  • Stir in the shallots and garlic and season with salt and pepper. Cook until the shallot is tender, about 4-5 minutes.

  • Pour in the white wine into the skillet and stir. Cook until most of the wine has been absorbed by the mushrooms, about 4-5 minutes.

  • Stir in the lemon juice and parsley and enjoy!

Tried this recipe ? Mention @ sophisticatedcaveman or rag # sophisticatedcaveman on Instagram !


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Category : Culinary

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